Forget fancy restaurants and complicated cooking techniques because this Boursin chicken pasta is about to become your new weeknight superhero. Friends, family, and even that picky cousin will be begging for seconds of this luxurious yet surprisingly simple dish that transforms basic ingredients into something truly spectacular.
Why This Recipe Works
- The Boursin cheese melts into the most velvety, herb-infused sauce that clings perfectly to every noodle without requiring any complicated roux or reduction techniques
- Pan-searing the chicken creates incredible fond (those browned bits at the bottom of the pan) that adds deep, savory flavor to the entire dish when deglazed
- Using pasta water as the liquid base for the sauce provides natural starchiness that helps emulsify the cheese into a smooth, restaurant-quality consistency
- The combination of fresh herbs, garlic, and sun-dried tomatoes adds bright, punchy flavors that cut through the richness of the creamy sauce
- This entire meal comes together in under 30 minutes but tastes like you spent hours slaving over a hot stove
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (5.2 ounce) package Boursin Garlic & Fine Herbs cheese, at room temperature
- 12 ounces fettuccine or linguine pasta
- 1/4 cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Colander
- Measuring cups and spoons
- Cutting board and sharp knife
- Tongs or pasta server
- Whisk
- Mixing bowls
Instructions
Prepare Your Ingredients and Start the Pasta
Before you even think about turning on the stove, get all your ingredients prepped and ready to go because this recipe moves quickly once you start cooking. Cube your chicken breasts into uniform 1-inch pieces and season generously with salt, pepper, and Italian seasoning. Mince your garlic, chop the sun-dried tomatoes, and measure out your heavy cream and Parmesan cheese. Bring a large pot of heavily salted water to a rolling boil – it should taste like the sea – and add your fettuccine. Cook according to package directions for al dente, which usually takes about 9-11 minutes. Reserve at least 1 1/2 cups of the starchy pasta water before draining, as this liquid gold will be crucial for creating our silky sauce later.
Sear the Chicken to Perfection
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and easily slides around the pan. Carefully add the seasoned chicken cubes in a single layer, making sure not to overcrowd the pan – you might need to work in batches if your skillet isn’t large enough. Let the chicken cook undisturbed for 3-4 minutes until a beautiful golden-brown crust forms on the bottom. Flip each piece and continue cooking for another 3-4 minutes until the chicken reaches an internal temperature of 165°F and is cooked through but still juicy. Remove the chicken from the skillet and set aside on a clean plate, leaving all those delicious browned bits in the pan.
Build the Flavor Foundation
Reduce the heat to medium and add the minced garlic to the same skillet, cooking for just 30-45 seconds until fragrant but not browned – burned garlic will make your entire sauce bitter. Add the sliced sun-dried tomatoes and optional red pepper flakes, stirring constantly for about 1 minute until the tomatoes have softened slightly and the garlic is golden. Pour in 1 cup of the reserved pasta water, using your whisk to scrape up all those flavorful browned bits from the bottom of the pan. This process, called deglazing, is where magic happens as it incorporates all the concentrated chicken flavors into your sauce base.
Create the Creamy Boursin Sauce
Combine Everything and Serve Immediately
Add the drained al dente pasta directly to the skillet with the sauce, using tongs to toss thoroughly until every strand is coated in the creamy Boursin goodness. Gently fold in the cooked chicken cubes and any accumulated juices from the plate. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and stir in the fresh chopped basil just before serving to maintain its bright flavor and vibrant color. Serve immediately in warm bowls with extra grated Parmesan cheese and a sprinkle of red pepper flakes for those who like a little heat.
Tips and Tricks
If you want to take this already amazing dish to the next level, consider these pro tips that will make you feel like a certified pasta wizard. First, always bring your Boursin cheese to room temperature before adding it to the sauce – cold cheese will seize up and create a grainy texture rather than melting into smooth perfection. For an even more luxurious sauce, substitute half the heavy cream with full-fat coconut milk, which adds incredible richness and a subtle sweetness that plays beautifully with the herbal notes of the Boursin.
When cooking your pasta, make sure your water is aggressively salted – I’m talking about 2 tablespoons of kosher salt for a large pot of water. This is your only chance to season the pasta itself, and properly salted water makes a noticeable difference in the final dish. Don’t rinse your pasta after draining, as the surface starch helps the sauce adhere better. If you’re making this for guests or meal prep, undercook your pasta by about 2 minutes since it will continue cooking when added to the hot sauce.
For the chicken, pat it completely dry with paper towels before cubing and seasoning – moisture is the enemy of achieving that beautiful golden sear. Let the chicken come to room temperature for 15-20 minutes before cooking to ensure even cooking throughout. If you’re watching your fat intake, you can use chicken thighs instead of breasts – they’re more forgiving and stay juicier, though they will add a slightly stronger chicken flavor to the dish.
The sauce might seem thin when you first combine everything, but it will continue to thicken as it sits and the pasta absorbs liquid. If you need to reheat leftovers, do so gently over low heat with a splash of cream or milk to bring back the creamy consistency. For extra flavor dimension, add a tablespoon of the oil from the sun-dried tomatoes when sautéing the garlic. And always, always garnish with fresh herbs right before serving – the bright pop of color and flavor makes the dish look and taste restaurant-quality.
Recipe Variations
- For a vegetarian version, substitute the chicken with 2 cups of sliced mushrooms – cremini or shiitake work beautifully. Sauté them until deeply browned and slightly crispy around the edges, which will provide that same umami depth that the chicken normally contributes. You could also use roasted cauliflower florets or chickpeas for protein alternatives that hold up well in the creamy sauce.
- Transform this into a seafood delight by replacing the chicken with 1 pound of large shrimp or scallops. Sear the seafood quickly over high heat until just cooked through, then remove and add back at the very end to prevent overcooking. The briny sweetness of seafood pairs incredibly well with the herbal cream sauce, and a squeeze of fresh lemon juice at the end brightens everything up perfectly.
- Experiment with different Boursin flavors beyond the classic Garlic & Fine Herbs. The Pepper variety adds a wonderful spicy kick, while the Shallot & Chive version brings a more subtle onion flavor profile. If you can’t find Boursin, combine 8 ounces of cream cheese with 2 minced garlic cloves, 1 tablespoon each of fresh parsley, chives, and dill, plus a pinch of black pepper.
- Make it a baked pasta casserole by combining everything in a baking dish, topping with extra Parmesan and breadcrumbs, and baking at 375°F for 20-25 minutes until bubbly and golden brown. This variation is perfect for potlucks or make-ahead meals, and the extra baking time allows the flavors to meld together even more beautifully.
- For a lower-carb option, substitute regular pasta with zucchini noodles, spaghetti squash, or chickpea pasta. If using vegetable noodles, sauté them briefly in the skillet before adding the sauce to remove excess moisture. The sauce is flavorful enough to stand up to these alternatives while making the dish more nutritionally balanced.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While fettuccine and linguine work beautifully because their flat surfaces hold the creamy sauce well, you can use any pasta shape you love. Short pastas like penne, rigatoni, or fusilli are excellent choices because their nooks and crannies trap the sauce perfectly. If using a larger shaped pasta, you might need to increase the sauce quantity slightly. Just remember to reserve that precious pasta water regardless of what shape you choose, as it’s essential for achieving the right sauce consistency.
How should I store leftovers and reheat them?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably as it cools, so when reheating, do so gently over low heat on the stove with a splash of milk, cream, or even chicken broth to bring it back to the right consistency. Microwave reheating tends to make the sauce separate and become oily, so I highly recommend the stovetop method. You can also add a fresh sprinkle of herbs and Parmesan after reheating to brighten up the flavors.
Can I make this dish ahead of time?
You can prep components ahead of time to make assembly quicker. Cube and season the chicken up to 24 hours in advance, storing it covered in the refrigerator. You can also measure out all your dry ingredients and chop the garlic and sun-dried tomatoes ahead of time. However, I don’t recommend making the entire dish ahead as the pasta will continue to absorb the sauce and become mushy. For best results, cook everything fresh and serve immediately for that perfect al dente texture and creamy consistency.
What can I substitute if I can’t find Boursin cheese?
If Boursin isn’t available, create a reasonable facsimile by combining 8 ounces of softened cream cheese with 2 minced garlic cloves, 1 tablespoon each of fresh parsley, chives, and dill, 1/2 teaspoon of onion powder, and a pinch of black pepper. Let this mixture sit for at least 30 minutes to allow the flavors to meld. Alternatively, you can use Alouette garlic and herb spread or any other similar soft herb cheese. The key is using a spreadable cheese that’s already flavored with herbs and garlic.
Is this recipe freezer-friendly?
Unfortunately, creamy pasta dishes don’t freeze well because the dairy-based sauce tends to separate and become grainy when thawed and reheated. The pasta also becomes mushy after freezing and thawing. If you need to make ahead for future meals, I recommend freezing just the cooked chicken and sauce separately, then cooking fresh pasta when ready to serve. Thaw the components in the refrigerator overnight, gently reheat the sauce while cooking pasta, and combine everything fresh for the best texture and flavor.
Summary
This Boursin chicken pasta delivers restaurant-quality creaminess with minimal effort, combining seared chicken, al dente pasta, and an herby cheese sauce that comes together in under 30 minutes for a truly spectacular weeknight dinner.
